THE DILEMMA: STAINLESS STEEL VS NON-STICK PANS

Lately, I’ve been reading about the negative effects of using non-stick pans. I personally prefer them as I don’t have to worry about rice, chicken, or even eggs getting stuck to the bottom of the pan. Food never burns with nonstick pans. But as it turns out some studies suggest that using these pans have a carcinogenic effect as the teflon in the pan – if used wrongly – emit toxic fumes, Here are some readings below with more details.

Irrespective of whether these claims are true or not, I still wasn’t fully convinced to switch over to the stainless steel team. It’s simple, I don’t want my food to get stuck, burnt or wasted. This next article is what finally won me over!

According to the Huffington post, if you want to cook your food perfectly using stainless steel pans without any struggles, these are the steps you need to take:

Heat your pan to 320º F (160º C)

Drop some water in the pan.

If nothing happens –> TOO COLD

If there are bubbles & steams –> TOO COLD

If the water bubbles and begins gliding around the pan –> PERFECT TEMPERATURE

Only add your food to the pan when temperature is just right!

Here’s a video to show you how it’s done.

If you want to continue using nonstick pans or are just stuck with them, here are some tips to cook safely which was taken directly from EWG’s page